Herb Garden Vegetables

Serve a vegetable dish that boasts all the colors of the vitamin palette. MORE+ LESS-

By Pillsbury Kitchens

May 20, 2013

tablespoons margarine or butter

1 1/2

cups fresh broccoli florets

1 1/2

cups fresh cauliflower florets

cup julienne-cut (2x1/4x1/4-inch) carrots

1/2

red bell pepper, chopped

garlic cloves, minced

tablespoon chopped fresh thyme

tablespoon chopped fresh basil

1/4

teaspoon salt

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1

Melt margarine in large skillet or wok over medium heat. Add broccoli, cauliflower and carrots; stir to coat with margarine. Cover; cook 4 to 6 minutes or until vegetables are crisp-tender, stirring occasionally.
2

Add bell pepper, garlic, thyme, basil and salt; mix well. Cook and stir 2 to 3 minutes or until thoroughly heated.